Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoon    Butter or margarine
   1      pound         carrots -- peeled and  thinly slices
   1      cup           chopped onion
   1      clove         garlic minced
   8      medium        fresh  tomatoes (about 2 lbs) peeled and chopped
   1      can           chicken borth (to make  this vegetaria
     1/2  teaspoon      basil and thyme -- crushed
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
     1/8  teaspoon      nutmeg
   1      cup           milk
                        Chopped parsley

Preparation:

In large suacepan, melt butter. Add carrots, onion and garlic; cook five minutes. Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and simmer 30 mintues or until vegetables are tender. In electric blender or food processor fitted with metal blade, puree thoroughly in batches. Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out). Chill thoroughly, Stir in remaining chopped tomato. Sprinkle with parsley.